A creamy, earthy pasta where everything cooks in one pot
One-Pot Mushroom Pasta
One-Pot Mushroom Pasta
35 minEasy
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Servings
4
4 servings
Difficulty
Easy
Cost
Budget
$
One-Pot Mushroom Pasta
A creamy, earthy pasta where everything cooks in one pot
A rich and savory one-pot pasta with mixed mushrooms, garlic, thyme, and parmesan, cooked entirely in a single pot for minimal cleanup.
10m
Prep Time
25m
Cook Time
35m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
One-pot pastas are brilliant because the pasta releases its starch into the cooking liquid, creating a creamy sauce without adding cream. This mushroom version is deeply savory, built on a base of seared mushrooms, garlic, and thyme that give the dish a rich, earthy flavor.
The mushrooms go in first and get a proper sear, which is important — you want them brown and concentrated, not steamed and watery. From there, everything goes into the same pot and cooks together until the pasta is tender and the liquid has transformed into a velvety sauce.
Ingredients
- 12 oz penne or rigatoni
- 12 oz mixed mushrooms, sliced
- 3 cloves garlic, minced
- 3 cups vegetable broth
- 1 cup water
- 1/2 cup grated parmesan
- 2 tbsp butter
- 1 tbsp olive oil
- Fresh thyme or 1 tsp dried
- 1/4 cup heavy cream (optional)
- Salt and pepper
- Fresh parsley for garnish
HeatTool
Test Kitchen Pick
Saute Pan
Helpful Tool
Why a wide pan helps here
Recipes like this come together better when there is room to toss pasta or noodles directly in the sauce instead of crowding a smaller skillet.
A wider pan makes the sauce-and-finish step much easier.
- Better for tossing noodles in sauce
- More useful than a single-purpose pasta gadget
A large saute pan earns its keep quickly if pasta or noodle dishes are in regular rotation.
Shop saute pan options for this recipeInstructions
- 1
Heat olive oil in a large pot and sear the mushrooms in batches until deeply browned. Remove and set aside.
- 2
Saute the garlic and thyme in the same pot for 30 seconds.
- 3
Add the broth and water, bring to a boil, and stir in the pasta.
- 4
Cook uncovered, stirring often, until the pasta is al dente and most of the liquid is absorbed, about 12 to 14 minutes.
- 5
Return the mushrooms to the pot and stir in the butter, parmesan, and cream if using.
- 6
Season with salt and pepper. Garnish with parsley and serve from the pot.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Finish with freshly grated Parmesan and a crack of black pepper
DepthPantry
Test Kitchen Pick
Olive Oil
Helpful Pantry Staple
Why the olive oil matters
On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.
This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.
- Useful in dressings, sauces, and finishing
- Improves flavor without changing the recipe structure
A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.
Shop olive oil for this recipeTips & Storage
Pro Tips
Do not stir the mushrooms too often while searing — let them develop color.
The pasta will continue to absorb liquid as it sits, so serve promptly.
A splash of truffle oil at the end elevates this significantly.
Storage
Refrigerate leftovers in airtight containers for up to 4 days.
Reheating
Reheat gently on the stovetop, in the oven, or in the microwave until hot.
Nutrition Facts
Per serving (1 serving) · 4 servings
Calories420
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein16g
Carbohydrates52g
Fat16g
Fiber3g
Sugar4g
Sodium480mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make this ahead?
- Yes. The components or finished dish hold well if properly chilled and stored.
- Can I adjust the seasoning?
- Yes. Taste near the end and adjust salt, acid, or heat so it suits the way you like to cook and eat.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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